Vossies Famous Iditarod Bean Stew Recipes

BEAN STEW

Steps:

• In a large pot over medium-high heat, add olive oil, onions, carrots, and celery. Cook and stir for about 8 minutes to soften the vegetables.
• Add the garlic, tomato paste, dried Italian Seasoning, salt, and pepper. Cook and stir for 1 minute.
• Pour in the vegetable broth, diced tomatoes (with liquid), potato, and white beans (drained and rinsed). Stir to combine, cover with a lid, and simmer for 20 minutes.
• Garnish with fresh parsley and serve with a side of French bread!

CLASSIC BEEF STEW

Steps:

• Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
• Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
• Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onions until golden, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
• Return beef and any accumulated juices to pot with broth and tomatoes. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots and potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour more. Stir in peas; return to oven for 5 minutes more, just to heat through.
• Ladle stew into shallow bowls, sprinkle with parsley, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.

HEARTY BEAN STEW

Steps:

• In a large saucepan, saute onions in oil until tender; add the garlic, cook 1 minute longer. Add the tomatoes, carrots, celery, broth and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in the beans, tomato paste, chili powder and pepper. Cover and simmer for 30 minutes, stirring occasionally.

GREAT NORTHERN BEAN STEW

Steps:

• In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the next 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until vegetables are tender. , Stir in parsley; cook 5 minutes longer. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

VOSSIE'S FAMOUS IDITAROD BEAN STEW

Steps:

• Boil ham bone in 6 cups water and prepare beans (sort, wash, and soad). Brown ground beef, ham, and sausage in pan and remove from pan when done. Saute green peppers, garlic, celery, and onion in the same pan and stir for 5 minutes.
• In a large pan with a heavy bottom (if it's not heavy, the bottom will burn), combine ham broth and beans and cook for 1 hour. Add meat, vegetables, crushed tomatoes, smoke flavor, sugar, salt, oregano, and additional water, if needed, to cover. Cook for 2 or more hours for thickness. About 15 minutes before done, add peanut butter. Cool slowly and stir often.